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Irish Bangers w/ White Bean Puree

This is my version using pureed white beans in place of mashed potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 3 hours
Total Time 3 hours 50 minutes
Course Dinner
Servings 8

Ingredients
  

Bangers

  • 5 lbs Sausage (sweet Italian sausage, English sausage or German bratwurst are all great)
  • 1 can Beer
  • ¼ cup Olive Oil
  • 1 Minced or Grated Onion
  • 2 tbsp Sugar
  • 1 clove Minced Garlic
  • ½ tsp Crushed Black Pepper

White Bean Puree

  • 3 tbsp Olive Oil
  • 1 Finely Diced Onion
  • 1 tbsp Dry Mustard
  • 1 can Cannellini Beans (drained)
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Garlic Powder

Instructions
 

Bangers

  • Marinate your favorite sausage overnight or at least 3 hours in Beer, Olive Oil, Onion, Sugar, Garlic and Black Pepper.
  • Place sausages on a parchment lined sheet pan and roast in a 400℉ oven for approximately 30 minutes or until fully cooked and browned. Or pan fry in hot skillet turning often until browned all around and fully cooked.

White Bean Puree

  • Sauté Olive Oil, Onion and Mustard. When onions are soft add Cannellini Beans, Salt, Black Pepper and Garlic Powder.
  • When beans are heated through puree ½ of the mixture and reserve the other half for serving.
  • Place a large spoonful of bean puree in center of plate and place 2 sausages on top and add more white beans. Serve with a crusty peasant bread.
Keyword Bangers, Irish, Puree, St. Patrick's Day, White Bean